With the cold weather coming up, this black-eyed pea curry can be enjoyed by itself or garnished with avocados, cheese, or yogurt. It is rich in fiber, iron and anti-inflammatory turmeric & ginger. The almond meal in this version gives it extra creaminess along with added fiber, heart-healthy monounsaturated fat and protein.
Also great, black-eyed peas don’t require soaking like other beans and lentils. I made these in my Instapot for quick week-day dinner.
Makes 6 cups; 1 serving = 1 cup cooked peas
- Dry black eyed peas, rinsed - 2 cups
- Avocado or olive oil - 2 tablespoons
- Pomi crushed, strained tomatoes - 1 cup
- Ginger, minced - 2 inches grated, approx. 2 tablespoons
- Garlic cloves, minced - 3 cloves chopped, approx. 1 tablespoon
- Turmeric powder - 1 ½ tsp
- Coriander powder - 3 tsp
- Salt - 1 ½ tsp salt, adjust to your taste
- Fenugreek leaves crushed (optional) - 1 tablespoon
- Garam masala powder - 1 tsp
- Almond meal - ¼ cup
- Water - 4 cups for cooking, 1/2 cup for almond meal paste at end
- Soak the peas for 1 hour if you have time. Throw soaking water away before cooking (this helps the digestibility of the beans).
- Turn on Instapot on saute mode, “Normal” setting
- Once hot, add the oil and then the cumin seeds.
- Once the seeds start turning brown, turn down heat to “Less” setting
- Add ginger, garlic and stirfry; cover for 3 minutes.
- Add crushed tomato & all dry spices except the garam masala (add that at the end)
- Continue cooking on less heat setting for 10 minutes.
- Add the peas along with 4 cups of water.
- Set Instapot on “Manual Pressure” mode for 20 mins.
- Allow pressure to Natural release
- Once open, add almond meal to warm water and mix into curry.
- Add garam masala at the end and optional garnish with chopped cilantro.
(Serving- 1 cup cooked peas; yield of this recipe divided into 6 portions)
Fat 7.7 g (0.8 g saturated)
Net carbohydrates: 29 g
Fiber: 6.8 g
Protein: 14.7 g
Vit C: 13.3%